Saturday, November 19, 2011

November's Cupcake Of The Month: Super Chocolate-y Vegan Cupcakes

Oi, almost another month gone already. All this time flying by has made me realize just how much I procrastinate. Seriously. My original plans for November were to get my hair cut, dye my hair again, bake two goods for National Vegan Month, catch up on reading, and respond to an invitation to meet up with a friend. So far, I've baked these cupcakes and kind of responded to the invitation. And by kind of, I mean, I told him the days I would be available in hopes that he would set a date because I'm indecisive as hell, but instead he said "whenever" is fine with him... Well, guess what, you can't spell "whenever" without "never" so I guess we can't be friends. Just kidding, I'll see him in a couple of weeks. 

But anyway, with Thanksgiving less than a week away, the holiday season is upon us! And for all of you Game of Thrones fans out there, winter is coming! So make sure to come back soon to check for more holiday-inspired goodies. And if you love the combination of pumpkin and chocolate, be sure to visit before Thanksgiving!

Now, finally, on to the cupcakes. You would never be able to guess that they're vegan just by tasting them. They're super moist and the super easy frosting makes them the perfect little animal product-free treat. Since I don't have a vegan recipe of my own, I borrowed this one from "Vegan Cupcakes Take Over The World," written by two wonderful vegan bakers. And if cupcakes aren't your thing, they have other vegan cookbooks as well, including "Vegan Cookies Invade Your Cookie Jar" and "Vegan Pie In The Sky". Hope you enjoy these as much as I did! 

The Ingredients (makes 1 dozen):
For the cupcakes (from Vegan Cupcakes Take Over The World):
-1 cup plain soy milk
-1 tsp apple cider vinegar
-1/2 cup unbleached cane sugar
-1/3 cup canola oil
-1 1/2 tsp vanilla extract
-1 cup all purpose flour
-1/3 cup unsweetened cocoa powder
-3/4 tsp baking soda
-1/2 tsp baking powder
-a pinch of salt
For the frosting:
-1/4 cup unbleached cane sugar
-1/4 cup unsweetened cocoa powder
-about 1/3 cup warm water

The Directions:
1. Preheat your oven to 350 degrees Fahrenheit and line your cupcake pan.
2. Whisk the soy milk and vinegar in a large bowl and set aside to allow it to curdle.
3. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
4. Add the sugar, oil and vanilla to the soy milk and beat until foamy. Then add the dry ingredients in increments, mixing until smooth and combined and scraping the bowl between each addition.
5. Fill cupcake cups and bake for 18 to 20 minutes, or until a toothpick in the center comes out clean. Allow to cool completely before frosting.
6. Combine the sugar and cocoa powder in a bowl and whisk in a tablespoon of water at a time until you reach your desired consistency. Stir until smooth. If you're having trouble getting the sugar to dissolve completely, you can stir the mixture over a pot of simmering water.
7. Frost your cupcakes.
8. Consume and enjoy!
Jordan, my assistant for the day, picking out his reward

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